Cube the bacon in appx. 1/4" cubes (if the bacon is of the right type. Otherwise, 1/4" strips from standard slices cut in half lengthwise are fine); and the chicken into appx. 1/2" chunks.

Heat the oil in a large skillet, and melt the butter into a low bubble, then crush and finely mince the garlic, and incorporate it into the butter. If minced properly the garlic will dissolve.

Add the bacon to the heated butter and oil, and saute til fully cooked, but not crisp.

Add the chicken, rosemary, and half the spices; and saute till lightly browned. Add the wine or vinegar now, and simmer for 5 minutes.

Turn the heat up 'til the mix is on a low boil, and incorporate about 2/3 the milk or half and half, stirring constantly to avoid scalding or fat separation; then turn the heat back down to maintain a high simmer.

Then cut the cream cheese up into small chunks, and add them to the mix, stirring constantly until the cheese is fully melted and incorporated.Slowly sprinkle the grated cheeses into the mix, stirring constantly until fully incorporated. Add the remainder of the powdered and ground spices at this point.

You may need to add more milk or half and half, depending on the exact fat and solid content of the cheeses used. Before you simmer it down it should be thick enough to coat the back of a spoon, but not so thick as to have visible wrinkles or ripples on the surface, or so be gluey or stiff.

Reduce the heat to a low simmer for 20 minutes, and stir occasionally to avoid fat separation.

Add the parsley in, stir, and let stand for 5 minutes off the heat before incorporating into pasta.

This is best served with a ziti rigata or something similar. Drain the pasta, and toss with a very little red wine vinegar, then pour the sauce into the pot and stir through thoroughly. Let stand for 5 minutes then serve with crusty bread, or cheese toast, and sliced tomatoes.